Scrounging around...

I'm pretty sure I was a prep cook in another life. Or should be in this one. It's my favorite part of cooking, other than eating. And sometimes they tie.

I get to be totally neurotic and use every small bowl I own (and I own a LOT) for a different ingredient, which both feeds my ocd and looks cool on my counter. Plus it makes me feel like Giada, which is always a good thing.

Seriously, chopping makes me happy. I'm not 'good' at it, but I don't cut myself (usually) and I manage to get most pieces the size I want them, so I guess I'm not bad at it. Anyway, it makes even those ho-hum meals feel like I made them with love...

This was one of those lets-see-what's-in-the-pantry meals. Not always the most interesting, but it does the job. I always have chicken, I always have wine, I always have garlic, and I usually have pasta (usually Trader Joe's brown rice pasta-a little chewy, but good. And the husband will eat it, so I don't have to make two batches) and that tends to be a good starting point.


Chicken Mushroom Pantry Pasta
3 cups cooked pasta (I like penne)
2 Chicken Breasts, sliced
5 garlic cloves, minced
Small onion, sliced or chopped
1 package sliced mushrooms
3/4 cup white wine
1 tbsp cornstarch
Salt and fresh ground pepper
3/4 cup grated parmesan or romano
handful fresh herbs, chopped (I used basil and oregano. Use dried if that's all you have)

Season chicken with salt and pepper and a bit of garlic powder, if you have it. Brown chicken in a little olive oil, remove from pan and keep warm. Saute garlic for a few seconds, then add onion. Cook until mostly soft, then add mushrooms and wine. Cook about 2 minutes, add chicken back in. Simmer til chicken is done. Mix cornstarch with a bit of water til smooth, then mix into sauce. When mixed, add drained cooked pasta, herbs, and half the cheese. Heat through. Season with salt and pepper. Should serve three or four. Add rest of cheese on top.